Maryland's favorite new restaurant isn't in Baltimore

We've talked a lot on the blog this week about whether the Sun is too Baltimore-centric in its restaurant coverage, but this seems to me to be going a little too far the other way. For instance, who would have thought that Trappe, Md., pop. 1,146, would be the home of Maryland's Favorite New Restaurant 2008?

WOW!! As a proud Trappe resident, I must say, I am flattered. With that being said, my husband and I have never even considered going to Mitchum's Steakhouse for a meal. It is walking distance from our house (well, what part of Trappe isn't?!), but still, the allure is not there. Mitchum's Market (next door) charges $8 for a little sandwich that could have been made in the cafeteria where I work. I have heard that that mentality carried over to their more upscale steakhouse. A little for a lot. It is the ONLY restaurant in Trappe, so it has pretty much cornered the market on rich Eastern Shore retirees who can't or won't drive further for a better meal. If I am going to spend upwards of $100 for a nice dinner, I would certainly make the drive to Annapolis of Baltimore. Again, wow.

I find it funny that Fager's Island received favorite Bar and Tavern. While their Monday deck parties are a summertime staple, I (and most OC locals) feel that it consistently has the best upscale cousine in the area.

I'm in the restaurant business & I've been to Mitchum's. I'm not affiliated with the restaurant, but I appreciate passion and quality. In a part of Maryland that can be a culinary wasteland of chains and bad food (unless you want yours fried), Mitchum's does a fabulous job. It over-delivers. Their efforts deserve the plaudits.

But Mitchum's delivers an experience that competes with "city restaurants.". Great ingredients, uncomplicated but delicious preparations, etc... They're good. And a concern for good ingredients in this business translates into higher menu prices--which I'm happy to pay for quality.

And BTW: for the snobs out there, whom I'm sure are not in this business, SYSCO actually does sell some very high quality products. Sure, they offer turn-key prepared foods that you just fry & serve, but they also have small divisions that focus on extremely high quality products. Almost every broadline distributor has a fine food division. It's up to the chef & operator to know how to ask for & recognize quality.

I'm in the restaurant business & I've been to Mitchum's. I'm not affiliated with the restaurant, but I appreciate passion and quality. In a part of Maryland that can be a culinary wasteland of chains and bad food (unless you want yours fried), Mitchum's does a fabulous job. It over-delivers. Their efforts deserve the plaudits.

But Mitchum's delivers an experience that competes with "city restaurants.". Great ingredients, uncomplicated but delicious preparations, etc... They're good. And a concern for good ingredients in this business translates into higher menu prices--which I'm happy to pay for quality.

And BTW: for the snobs out there, whom I'm sure are not in this business, SYSCO actually does sell some very high quality products. Sure, they offer turn-key prepared foods that you just fry & serve, but they also have small divisions that focus on extremely high quality products. Almost every broadline distributor has a fine food division. It's up to the chef & operator to know how to ask for & recognize quality.

Joyce, I have no idea. Lap dances are not something I know about. My friends had to explain them to me. I thought they were talking about when my cat jumps up on my lap and hits all the pressure points jiggling around.

SYSCO does have a high-end, excellent quality subsidiary. I used to be involved with a large Food Outreach program. We bought (at a generous discount) from regular SYSCO, but we were aware - and used to dream of - their high-end stuff.

I am a frequent diner at Mitchum's Market and Steakhouse, and I will just say that I've never been disappointed. In fact, my experiences at both establishments have been more than pleasant, always filled with friendly and attentive service, a warm atmosphere, and not to mention...the FOOD. In response to the post a couple below mine, I feel bad for you that you've allowed your close-mindedness to keep you away from a remarkable dining experience. Yes, Mitchum's may be a little pricy, but it's well worth the $8 for a sandwich thats actually not little, but overflowing with top quality ingredients such as fresh jumbo shrimp salad that could feed a small army--or maybe a small town, like Trappe. I don't know why anyone who lived in the area would allow themselves to drive to Baltimore or Annapolis when they have this gem right at their disposal, but its commendable that you were honest enough to say you've never been there. So don't be flattered, the praise coming with this award is acutally not for you, it's for Mitchum's Steakhouse. I encourage everyone, Trappe residents or not, to try Mitchum's and enjoy what critics recognized as special enough to steal the thunder from some of Baltimore and Annapolis finest new restaurants.

Rock on Mitchum's, and hopefully Trappe residents that have decided to boycott your restaurants will someday realize what a great thing you're doing for thier town.

Congratulations to Marlin Moon - my favorite and probably best restaurant in OC.

My experience at Mitchums, however, was not as pleasant. It is the former home of the late actor Robert Mitchum who had a tobacco farm on Eastern Shore. The atmosphere and decor were lovely.

The two meals of four were not satisfactory as the steaks were grisly. The waitress was inattentive although there were only two other tables occupied.

Why not take a trip to Eastern Shore and check out some of the upscale restaurants and the popular smaller local ones?

Last year, I sent you a notice of Bobby's Restaurant at the Clearview Golf Course, formerly, the Cambridge Country Club. On our way to OC, we sometimes stop there, although off the beaten track because we like it so much.

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About this blog

Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.